Malaysian Chinese Style Kaygana

Ingredients

In this adaptation, we incorporate Malaysian Chinese flavors into the traditional Turkish Kaygana. The original recipe is typically made with simple ingredients like eggs, flour, and milk. However, we enhance the flavor profile by adding lemongrass, ginger, chili, and fresh herbs. These additions give the pancake a distinct Malaysian Chinese twist, making it a unique and exciting dish. We alse have the original recipe for Kaygana, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 red chili, finely chopped 1 red chili, finely chopped
• 2 tablespoons cilantro, chopped 2 tablespoons cilantro, chopped
• 2 tablespoons spring onions, chopped 2 tablespoons spring onions, chopped
• 2 cups (470ml) water 2 cups (470ml) water
• 4 large eggs 4 large eggs
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 9g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, baking powder, and salt.
2. 2.
   Add the lemongrass, ginger, chili, cilantro, and spring onions to the bowl and mix well.
3. 3.
   In a separate bowl, whisk together the water and eggs.
4. 4.
   Gradually pour the egg mixture into the flour mixture, stirring continuously until a smooth batter forms.
5. 5.
   Heat a non-stick frying pan over medium heat and add a drizzle of vegetable oil.
6. 6.
   Pour a ladleful of the batter into the pan and spread it evenly to form a thin pancake.
7. 7.
   Cook for 2-3 minutes on each side until golden brown and crispy.
8. 8.
   Repeat with the remaining batter, adding more oil to the pan as needed.
9. 9.
   Serve the Malaysian Chinese Style Kaygana hot with your favorite dipping sauce or condiments.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before finely chopping the tender inner part for the best flavor.
• Ginger — Use a grater to finely grate the ginger, ensuring it blends well into the batter.
• Chili — Adjust the amount of chili according to your spice preference. Remove the seeds for a milder heat.
• Cilantro and Spring Onions — Chop them just before adding to the batter to retain their freshness and vibrant flavors.

Tips & Tricks

• For a more substantial meal, add cooked shrimp, chicken, or vegetables to the batter before frying.
• Serve the pancakes with a side of sweet chili sauce or soy sauce for dipping.
• Experiment with different herbs and spices to customize the flavor to your liking.
• Make sure the frying pan is well-heated before pouring the batter to achieve a crispy texture.
• Leftover pancakes can be stored in an airtight container in the refrigerator and reheated in a toaster or oven.

Serving advice

Serve the Malaysian Chinese Style Kaygana as a main dish for breakfast or brunch. It pairs well with a side of fresh salad or pickled vegetables.

Presentation advice

Stack the pancakes on a serving plate and garnish with additional cilantro and spring onions for a vibrant and appetizing presentation. Drizzle some sweet chili sauce or soy sauce on top for added flavor and visual appeal.